Deficiency of Iron In Organism

Iron is one of the minerals vital to good body functioning. This element plays a fundamental role in the formation of hemoglobin contained in red blood cells, myoglobin contained in muscles, as well as the numerous enzymes necessary for the proper functioning of the body.

Risks associated with iron deficiency

The lack of iron causes anemia (anemia), accompanied by a decrease in physical and intellectual activity, resistance to infection, and during pregnancy, the risk of having a baby with underweight increases, and the incidence and mortality rate among newborns increases. In many developing countries, iron deficiency anemia is a serious health problem, which in some cases affects half of women and children.

There are several levels of iron deficiency. The most visible of them is anemia, which is determined by clinical symptoms (pallor, dyspnea, fatigue, etc.). However, the diagnosis of iron deficiency is based on blood test data. In addition to measuring the level of hemoglobin in the blood, you can determine the existing iron deficiency in the body with the help of other indicators.

Determining the level of iron in the body is very important, because in addition to anemia, and therefore without obvious symptoms, iron deficiency can also have negative consequences on health, in particular, decrease in physical activity, intellectual activity, increased susceptibility to infection, disruption of normal pregnancy.

Maintain a balance

The necessary reserves of iron in the body largely depend on the level of its needs. These indicators vary throughout life (see recommended doses of iron). The needs for iron are increased in the following categories of people:

- children and adolescents, due to intensive growth;

- women from puberty to menopause, due to additional loss of iron during menstruation;

- pregnant women, due to fetal needs and changes occurring in the female body.

In fact, filling the needs for iron is not as easy as it seems at first glance. Recent studies in France have confirmed that for most of the population, the iron level in the body is not replenished because of the low concentration of iron in the diet. Even in a country with a high standard of living, such as France, there is a problem of anemia due to a lack of nutrient intake.

Iron contained in food

Different products contain different amounts of iron. There are 2 types of iron: heme and non-heme, which are differently digested in the body. Non-haem iron is found in plant, milk and eggs. It is more difficult to accumulate in the body: only 5% of the total. In addition, the assimilation of non-heme iron varies depending on the food product. Thus, tea, coffee, yolks or bran interfere with its assimilation, while meat, fish, vegetables and fruits rich in vitamin C, on the contrary, favorably influence this process.

Hem iron, found in the muscles and blood of animals, is found in meat, fish and other animal products. In this case, about 25% of iron is absorbed.

Do not fall for spinach!

The most iron-rich food (see table nutrients in food) are giblets, meat and dried vegetables. Note that green vegetables, and in particular spinach, are rather poor in iron content. But in addition to the amount of iron contained in the product, the concept of "iron-rich food" should include the amount absorbed by the body.

In practice, in order to prevent iron deficiency, it is necessary to use a sufficient number of foods rich in digestible iron, especially when it comes to children, adolescents, and also women during pregnancy and breastfeeding.

Attention! In case of anemia, consult a physician to get a check-up and prescribe a treatment.